Category: Grandpa’s Use Only

These are titles from a cooking magazine.
Use them to create my own version:

• • Brie Wrapped in Puff Pastry
  • French Onion Soup – French Bread & Gruyere
  • Crostini with Cream Cheese, Chives and Garlic
  • Mini Grilled Cheese
  • Artichoke in Puff Pastry
    • with garlic, Parmesan, and Cream Cheese
  • Mini Beef Wellington
  • Chicken Swiss Cheese Croissant
  • Spanikopita with four cheese in Puff Pastry
  • Quiche
  • Tropezienne
  • Bourbon Bacon Lollipops
  • Artichoke with Goat Cheese
    • Breaded in Parmesan Panko mix
  • Spring Roll – Jicima, sweet potato, carrot, cabbage, cilantro, soy dipping sauce
  • Mini Meatloaves
  • Key Lime Bites
  • Pretzels & Beer Cheese
  • Spinach Artichoke Dip – garlic, onion, Parmesan
    • Serve with crostini
  • Creme Brule
  • Cheddar & Chive Rolls
  • Potato au Gratin – mini
  • Veggie Casserole – onion, garlic, cheese, bread
  • Garlic knots with cheese sauce
  • Mini Mac & Cheese
  • Pumpkin Pie
  • Three Bean Casserole
  • Stuffed Salmon – spinach & goat cheese
  • Tamales
  • Shepher’s Pie
  • Ekmek

Ingredients

For the Filling  [indicate Ramekin Measurements]

• • • 3 C rhubarb  [1.5 C] peeled and cut into 1/2 inch pieces,
      about one pound  [8 oz]
    • 2 C strawberry halves  [1 C]
    • 1/2 C sugar  [1/4 C]
    • 3 TBL Minute Tapioca or 1/4 C Tapioca flour  [1.5 TBL or 2 TBL]
    • 3 TBL unsalted butter   [1 1/2 TBL]
    • 1/4 C cornstarch  [2 TBL]
    • 1 tsp vanilla   [1/2 tsp]
    • 1 tsp CinnaSugar [1/2 tp]
    • Dash of cardamom

For the Crust

• • 1 C pulverized crackers   [1/2 C]
  • 1 1/2 C AP flour  [3/4 C]
  • ½ teaspoon salt   [1/4 tsp]
  • ¾ teaspoon sugar, plus CinnaSugar for sprinkling   [1/2 tsp]
  • 2 sticks COLD unsalted butter  – ¼-inch cubes  [1 stick]
  • ½ cup ice-cold water  [1/4 C]
  •  1 TBL  milk    [2 tsp]

Chicken and Stuffing Casserole

Chicken and Biscuits Casserole

HOW TO MAKE STRAWBERRY CRUMBLE 

Preheat the oven to 350°F. Spray an 11×7-inch baking dish with cooking spray and set aside. Remove the stems from the strawberries. Prepare them by leaving small ones whole, cut medium ones in half, and quarter large ones. Place the strawberries in a large bowl. Toss them until coated in the cornstarch, sugar, lemon juice, and vanilla. Set aside. In a medium-sized bowl, stir together the oats, flour, brown sugar, melted butter, and cinnamon until combined and crumbly.

Give the strawberries another good stir and place them in the baking dish in an even layer. Take your hands and add the crumble on top, breaking it up and crumbling it evenly all over.

Bake for 30-40 minutes until the strawberry mixture is bubbling up along the sides of the baking dish, and the crumble is golden brown.

Allow the crumble to sit for 10 minutes before serving (this will give the filling time to thicken.)

FROM Beignet Babe – Celine Feezell, owner
see www.beignetbabe.shop

1. 1. Batter
      1. 110 water
      2. Yeast
      3. Sugar
         1. BLOOM
      4. Add egg, buttermilk, salt, butter
      5. Add AP flour to create a thin cookie batter
      6. Roll into squares
      7. Put into hot oil
      8. Fill if desired
      9. Sprinkle with powdered sugar

From AllRecipes.com

HOW TO MAKE OREO FLUFF

In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer. Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl. 

Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping. Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined. Finally, gently stir in the whipped topping (Cool Whip).

Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.

Nutrition

• • 3/4 C mashed potato (peeled and boiled 10 minutes)
  • 2 TBL butter
  • 2 TBL cream
• Mash together first three ingredients
• (Alternate:  Use 1/2 C flour and 1 egg instead of above ingredients)
  • 3/4 C grated fresh potato (with or without peel)
  • Salt and pepper to taste
• Press moisture from them using a lint free kitchen towel
• In a mixing bowl, mix 1 egg and 1/2 C Half and Half  (or whole milk )
  • Mix in 1/3 C AP flour – half at a time
  • 1/2 tsp baking powder
• Fold batter and potatoes together
• Preheat pan with canola oil
• Drop spoonfuls of the potatoes into the hot pan.
• Cakes should be nicely browned and crispy
• Drain them on a towel for about 30 seconds
• Plate with a dolop of creme fraiche on top
• Crumple a sheet of smoked salmon on top
• Garnish with chives

Créme fraîche

• • 1/2 C sour cream or creme fraiche
  • 1 TBL Whole grain mustard
  • minced chives (to taste)
  • salt and pepper to taste

INGREDIENTS

• 2 tbsp Unsalted Butter
• 2½ tbsp All-purpose flour
• ½ cup Milk
• ¾ cup Beer
• 1½ tsp Worcestershire sauce
• 1 tsp Mustard powder (½ tsp if you’re not a mustard fan)
• ½ tsp Garlic powder
• 2 cups (8 oz) Shredded Sharp Cheddar Cheese
• Pinch of Salt and pepper to taste

STEP BY STEP

1. Melt the butter in a sauce pan over medium heat.
2. Add flour and whisk until you’ve got a paste like substance.
3. Add a splash of milk, and while continuously stirring,
4. Add a splash of beer, and while continuously stirring,
5. Add the  Worcestershire sauce while continuously stirring.
6. Add the remaining milk and beer, while continuously stirring.
7. Stir until smooth, then add mustard powder and garlic powder.
8. Continue to heat and whisk until the mixture thickens, about 5 minutes.
9. Turn heat to low and add shredded cheese, one ½ cup at a time, stirring continuously until cheese has completely melted and the sauce is smooth.
10. Add salt and pepper to taste, serve immediately.
11. To prevent congealing, serve in a small crock pot or fondue dish over heat.

A Jucy Lucy is a stuffed cheeseburger with the cheese inside of the meat instead of on top, resulting in a melted core of cheese. Two bars in Minneapolis, Minnesota claim to be the inventor of the burger, while other bars and restaurants have created their own interpretations of the style.

A debate rages on.  Google has chimed in.  A Google Search for “Jucy Lucy” resulted in 116,000 results.  A search for “Juicy Lucy” resulted in 1.8 million results.  O.E.D. spelling rules here.

Regardless of how it is spelled, this is a great treat for your next BBQ.

Per Person Ingredients

• • For 1 sandwich
    • 1 hamburger bun
    • 2 ground beef patties- thin
      • about 3 ounces each
    • Sliced mild Cheddar cheese
      • Traditionally 1-2 slices of American Cheese are used.  We prefer Cheddar.
      • I prefer sliced because you get more cheese.  Shredded cheese melts better, but is less dense.  That is also why I use medium heat, rather than high.  It gives the cheese time to become molten.
    • Other ingredients used along the way
      • Onion, Pickle, Relish

1. 1. OPT:  Saute thinly sliced onions in 1 TBL butter. Go for as much caramelization as you like.  Set aside
   2. OPT:  Cook two slices of bacon per burger.  Set aside
   3. Brush melted butter on the inside surfaces of the hamburger bun and place on a pan or griddle on low heat.
   4. While the bun is toasting, flatten each beef patty so that it’s no more than ¼ inch thick.
   5. Place shredded cheese in the middle of one of the patties, leaving just a bit of a border.
   6. Then cover it with the other patty.
   7. Push the patties and pinch the edges, so that they merge into a single patty – assuring there are no holes for the cheese to seep through.
   8. Place meat on a griddle or pan over medium heat. Cook no more than 5 minutes per side or until cheesy juices start spilling out.
      • I usually cook the first side 4 minutes, then the other 2-3 minutes.
      • I used a cast iron grill pan.  It works great.
   9. Add pickles to the bottom bun, If desired, place onion thinly sliced or sauteed,  and bacon, then add the cooked burger and top bun.
   10. Be very careful.  The cheese is hot.

This is for my reference only.  I’ve made a few changes and substitutions, indicated by (GR) for Grandpa’s Revision

INGREDIENTS

• 6-8 medium to large apples
  Fuji, Gala and Granny Smith
  About TWO POUNDS by weight AFTER peeling and coring
• 1/2 C of apple cider (no preservatives if possible)
• 1 C  granulated white sugar
• 1/2 C brown sugar
• 1 teaspoon cinnamon
• 1/2 tsp nutmeg – freshly grated
• scant teaspoon cloves
• 1 tsp lime juice (GR)
• 1 tsp lemon juice
• 1 tsp vanilla extract
• scant salt

This recipe makes about 2-4 jars, so if you plan on using it over the next few months, you don’t have to can it.  If you are planning to can some, double the recipe and follow standard canning procedures (which will not be repeated here)

STEP BY STEP

1. Wash your jars in the dishwasher so they are as sterile as possible
2. Put a small pot of boiling water in the far corner of your stove top and let it simmer for now (GR)
3. Peel and core your apples, and then chop, mince or grate (GR)
4. Bring all other ingredients up to a boil on your stove top
5. Add your apple pieces to the boiling mixture
6. Let simmer about 60 minutes
7. IMPORTANT NOTE: During the cooking process, the liquid may expand to about TWICE the original size, so make sure you have a large pot.
8. If you don’t have an immersible thermometer, GET ONE.  Here is the one that I use, and I LOVE IT.  It is by Thermoworks, and is not all that expensive for the use you will get out of it.  This is also good for cooking meat, potatoes, etc.  I also got an infrared thermometer that I used for grill and pan temperatures.
   –
   THE CANNING PROCESS
9. Heat until it reaches 220-222º
10. Put a lid (one by one) into the small pan of boiling water to soften the seal.
11. Pour into prepared canning jars, screw lid on finger tight, and set on the counter.
    Even without hot water bath canning, the “counter canned” apple butter should last a few months in the refrigerator.

THIS RECIPE HAS NOT YET BEEN TESTED

• • 3 TBL butter melted
  • 1/4 C AP flour
  • 3 TBL milk
    • Heat in skillet until it thickens into a blob
  • 2 C more of cake flour
  • 1/3 C sugar
  • 1 TBL instant coffee
  • 2 tsp baking powder
  • 1/4 tsp salt
    • Mix dry ingredients to combine
  • 1/2 whole milk – room temperature
  • 1 egg
  • add melted butter
  • 1 tsp vanilla
    • Whisk to combine
  • Put Kitchen Aid on low, and drizzle in wet ingredients
  • Add starter and mix on high until combined
    • The dough will still be sticky
  • Dump onto a heavily floured surface
  • Work dough with hands – kneading until it is not too sticky
  • Roll out dough to about 1/2 inch in thickness
  • Using a pastry ring cut circles from the dough, and place on parchment paper in groups of three – making a triangle
  • You can roll out remaining edges to get a few more circles
  • Put into refrigerator to cool at least 45 minutes
  • Prepare hot oil (365º)
    • PREPARE ICING
  • Meanwhile mix up 2 C confectioner sugar with 1/2 tsp vanilla
    and 2 TBL milk
    • NOTE:  It is easier to add a few drops of liquid rather than to try to recover from an icing that is too thin.  Err on less liquid.
  • OPTIONAL:  Omit coffee, and add 1 tsp citric acid to the icing
    • COOK THE DONUTS
  • Drop into hot oil (365º) and fry until browned
  • Dip into the icing, or drizzle over top

This is close to what Sweet Tomatoes used to serve.

DRESSING

• 1 C Miracle Whip
• 1/2 C Sour Cream
• 1 TBL Lemon Juice
• 1 tsp Rice Wine Vinegar
• 1 TBL Dried Tarragon
• 1 TBL Dijon Mustard
• 2 tsp sugar

STEP BY STEP

• 20-24 oz tuna in water (drained)
• 1 C frozen peas (don’t used canned)
• 6-8 C cooked shell pasta
• Salt and pepper to taste

1. Mix together dressing
2. Fold in Tuna and Peas
3. Fold in Pasta
4. Chill two hours before serving (better overnight)
5. The pasta will absorb the flavors

1. 1. 1. Cut three oranges into twelve segments each
      2. Use a knife to cut away most of the pith.  Leave some.
      3. Boil for 10 minutes
      4. Discard water
      5. Soak in cold water overnight
      6. Strain and discard water
      7. Transfer to large pot with 1 C sugar and 1 tsp vanilla
      8. Simmer over low heat until mixture thickens
      9. Let it dry on a rack, then coat with more sugar
         • Put into a bag or tupper and shake to coat
      10. Return to rack and let dry overnight before storing in a bag and the fridge.  Keeps for about a month.

• Dice and sautee sweet onion
• Smash and dice garlic
• Add cumin, dried oregano, cayenne, smoked paprika
  • Cook and mix together with just a splash of cider vinegar
• Put into blender and puree briefly
•  Add to ground pork and mix together with salt and pepper
• IF VERY LEAN add some chopped bacon
  • Let meld in the fridge overnight
• Make flat patties – make on the lager side
• Put into hot pan with canola oil
• Cook all the way through, flattening if you need to
  • You want it to blacken just a bit, but not dry out
• Salt and Pepper
• Halve a Ciabatta roll and
• Queso fresco, Monterey Jack
• Add avocado
• Top with a fried egg
• Put into a hot skillet and flatten it with a cast iron pan
• After browned, put a skewer through, and halve the sandwich

SALSA

• DICE ALL FAIRLY FINE
  • Tomatoes, red onion, cilantro, jalapeno pepper (fine, and without seeds)
  • Squeeze in lime juice, EVOO, salt and pepper

I’m not a fan of shellfish, lobsters, crabs, etc.

Here is a Chicken Paella

CHICKEN PAELLA

• Cut chicken thigh into pieces
• Sautee in thin layer of hot oil – skin down
• – only to brown skin. Meat will be uncooked
  • MEANWHILE
• Dice large sweet white onion
• Layer into hot paella pan (paellera) scant oil
• Add diced peeled red pepper
• Add to pan and continue to heat
• Mash and mince garlic – add to pan
• Add peeled tomato – diced
• Add 1-2 C Arborio rice
• Continue to cook and sautee just a bit more
• Add some saffron – or “Colorante”
• Add 2x as much chicken stock as you had rice
• Salt and pepper to taste
• Add chicken – skin up
  • DO NOT STIR
• Sprinkle with peas
• Cook in oven for 20 minutes @ 400º
• All chicken stock should have evaporate or been absorbed
• Sprinkle with lemon juice and serve hot